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ABSTRACT: Degrees of hydrolysis and emulsifying activity of casein hydrolysates were the highest at 4 h hydrolysis. The oil-off values of the mixture of hydrolysate (H) or supernatant (S) and traditional emulsifier (T) were not significantly different from the control made with traditional emulsifier, except for S + T = 3:1. Two other samples made with hydrolysate or supernatant only (H or S) showed higher oil-off value than the others (p < 0.05). In flavor property, no difference was found between samples made with traditional emulsifier and those made with the mixture of hydrolysate or supernatant at the ratio of 3 to 1. Therefore, these results indicated that a mixture of the hydrolysate or supernatant and traditional emulsifier might replace a traditional emulsifier in process cheese manufacturing. 相似文献
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碱性蛋白酶对酪蛋白水解的最适宜条件 总被引:13,自引:0,他引:13
蛋白质酶解是改善蛋白质特性,便于人体吸收的有效途径。我们对富含于乳制品中的酪蛋白,采用碱性蛋白酶进行水解实验。通过对主要影响因素的分析及回归方法,确定碱性蛋白酶对酪蛋白水解的最佳工艺条件:温度55℃,酶—底物比为7%,底物质量分数为6%,pH值为8。 相似文献
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以异佛尔酮二异氰酸酯(IPDI)、聚四氢呋喃醚二醇(PTMEG1000)、二羟甲基丙酸(DMPA)、一缩二乙二醇(DEG)等为主要原料,固定酪素与聚氨酯的比例,通过改变聚氨酯硬段含量,制备出系列酪素/聚氨酯乳液(CWPU)。讨论了聚氨酯硬段含量的变化对CWPU状态、胶膜力学性能和热机械性能的影响。结果表明,随着聚氨酯硬段含量增加,聚氨酯分子之间、聚氨酯与酪素分子之间的氢键作用力增大,CWPU的粒径增大,分布变宽,乳液的粒径主要分布在100 nm左右;拉伸性能先增大后减小,硬段含量为64.61%时的拉伸强度达到41.75 MPa,断裂伸长率为344.75%。 相似文献
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Pascal Leterme Thierry Monmart Andr Thwis Pierre Morandi 《Journal of the science of food and agriculture》1996,71(2):265-271
Two methods were tested for suppressing the depressive effect of N-free diets on the digestive secretions in pigs: the blood perfusion of amino acids (AA) or the peptide alimentation method. In the latter, enzymically hydrolysed casein (EHC), composed of oligopeptides and free AA, was used as the source of nitrogen. The unabsorbed dietary N molecules were discarded from the ileal digesta by ultrafiltration or gel filtration, assuming that the endogenous fraction did not contain significant amounts of small molecules. The AA supply by blood perfusion had no effect on the ileal endogenous AA losses (8·0 g AA kg−1 DM intake) in growing pigs (±50 kg), compared with the N-free diet alone (8·3 g), whereas the EHC supplementation significantly increased them (18·0 g). The increase was due to both endogenous and dietary N. The presence of unabsorbed dietary AA in the ileal digesta was confirmed by the AA profile of the soluble molecules with a very low molecular mass (<3 kDa), which was close to that of EHC. Both ultrafiltration (cut-offs of 3 or 10 kDa) and gel filtration methods, utilised to discard the remaining dietary molecules, also eliminated a significant proportion of endogenous AA. 相似文献
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Casein and soybean are superior quality proteins; however, these are known to inhibit mineral absorption. These investigations were aimed at enzymatic modification of these proteins and to study their effect on mineral bioaccessibility. Casein and soybean proteins were hydrolyzed with alcalase and trypsin individually under optimum conditions. The protein hydrolysates, prepared with different degrees of hydrolysis, were freeze dried, fortified with either iron or zinc and analyzed for bioaccessible minerals in vitro. Proteolytic hydrolysis enhanced the bioaccessibility of iron and zinc in proportion to the degree of hydrolysis. Tryptic hydrolysis enhanced the bioaccessible iron from 1–4% in casein and from 1.3–3.3% in soybean. Alcalase hydrolysis showed a comparatively higher enhancement with both the proteins. Tryptic hydrolysis enhanced zinc bioaccessibity by 3-fold in casein and alcalase hydrolysis enhanced by 2- to 2.5-fold. In soybean, dephytinization showed a synergistic effect. In conclusion, enzymatic hydrolysis of proteins looks promising for enhancing bioaccessibility of minerals in protein matrices. 相似文献
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本研究以干酪素酪蛋白为原料,对影响酪蛋白酶解产物螯合Fe 2 反应的因素进行了初步研究,为获得高效生物补铁剂以预防缺铁性贫血提供理论依据.研究表明,FeSO 4与酪蛋白酶解产物的螯合能力显著高于(NH4)2Fe(SO4)2或FeCl 2与酪蛋白酶解产物的螯合能力(p<0.05);不同酶解时间获得的酪蛋白酶解产物与FeSO 4的螯合能力不同,7h时获得的酶解产物螯合FeSO4的能力最强;当酪蛋白酶解产物与FeSO 4共同作用10min、硫酸亚铁与酪蛋白酶解产物的质量比为1:2、反应体系pH为6.0,反应温度为40℃时螯合效果较好. 相似文献